Back to ModulesLast Update: 5 Jan 2022.
2.3.1 During transportation and on arrival at the receiving site the temperature of chilled raw pork or cooked ham/pork feedstock shallnot fall outside of the range of -2°C to +5°C.
2.3.2 The target temperature of frozen raw pork material or cooked ham/pork feedstock shall be -18°C or less during transport and it shall not exceed -12°C at intake.
Guidance
Verification is invariably undertaken whilst the product is on the delivery vehicle and at different points within the storage unit of the transporter.
Further verification may be sought by checking the temperature recording instrument of the vehicle.
It is normal practise that for cooked feedstock the “between product temperature” is checked at intake as the internal probing of product would compromise food safety.
Evidence
Examples of intake records since the last audit.